Beef Tartare

Method

1. Separate the eggs, placing the yolks in a bowl; reserve the whites for another use.
2. Heat a small amount of white wine vinegar in a small pan until warm.
3. Add a pinch of salt to the egg yolks and start whisking with a hand whisk.
4. Gradually pour the warm vinegar into the yolks while whisking constantly to warm them and help emulsification.
5. Continue whisking while slowly adding lemon juice and extra virgin olive oil in a thin stream until a thick mayonnaise forms.
6. Stir in a spoonful of mustard and a teaspoon of honey; mix well.
7. Trim the beef (Fassona Piemontese) of any sinew; cut into thin strips then into small dice with a knife.
8. Season the diced beef with salt and black pepper; toss to combine.
9. Place a ring mold on a serving plate and fill with the seasoned beef; press down gently to compact.
10. Spoon some of the mayonnaise mixture over the top of the beef.
11. Garnish with capers, chopped anchovies, and finely diced red onion.
12. Serve on a crisp lettuce leaf (or iceberg) and enjoy as an open tartare or wrapped in the leaf.